Baking quick questions

PasturesNew

kittycat204 wrote: »

http://www.google.co.uk/imgres?q=lemon+meringue+cupcakes&um=1&hl=en&sa=N&biw=1022&bih=515&tbm=isch&tbnid=xB9_sxEAmUAy7M:&imgrefurl=http://thecupcakeblog.com/lemon-meringue-cupcakes/&docid=hdLIjd0aOiGrZM&imgurl=http://www.thecupcakeblog.com/wp-content/uploads/2010/10/5116016153_2c2e7639b3.jpg&w=500&h=332&ei=o1OeUNKrOIe80QXfqoGIDg&zoom=1&iact=rc&dur=38&sig=110945272900178251204&page=1&tbnh=141&tbnw=211&start=0&ndsp=10&ved=1t:429,r:7,s:0,i:90&tx=68&ty=99

Nom, nom, nom.

No idea re your questions.... but I've NEVER fancied ANY cupcake ... until THAT ONE!!!!

Nommmm Nommmmmmmm Noooommmmmmmm

Alton_Towers

I have made these before and you can make the whole thing the day before, they are lovely!

nettles77

Can I ask where can I find the recipe for these please? Thank you.

kittycat204

nettles77 wrote: »

Can I ask where can I find the recipe for these please? Thank you.

http://www.google.co.uk/search?q=lemon+meringue+muffins&aq=f&oq=lemon+me&sugexp=chrome,mod=0&sourceid=chrome&ie=UTF-8

I was just going to make basic sponge cupcakes, let them cool, scoop out the middle, put in some lemon curd, then top with a meringue and shove back in the oven. I've done slow meringue before but not one that spends a short time in the oven. Not got round to making them yet but I will soon.

PasturesNew: Your comment really made me smile, so thanks for that.

zippychick

let me know how they go Ive merged this with baking quick questions

Zip

magical

Hi,

I wondered if anyone can help me please. I'm making a hamper for my mums birthday and i want to make some biscuits to put in it.

The problem is she is going on holiday 2 days before here birthday.

I was thinking of putting them in a brown paper bag and decorate it, but im worried the biscuits wont last the couple of days before she opens the hamper.

Any advice appreciated.

sorry if i've put this in the wrong place. x

rosie383

Soggy bottom on plate pies!

Someone help please? As the title says, I am finding it impossible at the moment to bake a decent plate pie without a soggy bootm1 When I look up tips, everything seems geared towards blind baking, but I can't do that with a plate pie, can I?
I have a lovely old enamel plate that was my late Mum's but I always end up with raw pastry never mind soggy! Where am I going wrong please? Really fancy a nice mince beef and onion pie with mash and gravy tonight.

rosie383

Anyone point me in the right direction pretty please?

Jazzy_B

For quiches and pies , I use a metal tin, and preheat a baking tray in the oven. When that's heated up, I put the tin on top for blind baking if the mixture is wet. For something drier, like a cheese and onion pie, I don't bother baking blind, and just put the filling on uncooked pastry and put tin on a preheated baking tray.I then cook for about 50 mins, 180 degrees. Seems to work for me.
Good luck

Just a thought, could your meat mixture be too moist?

rosie383

Jazzy_B wrote: »

Just a thought, could your meat mixture be too moist?

I don't think it's that. It's happening with any filling and I tend to go for more dry than wet. The base has been more raw than just soggy.
Will try baking at a lower temp for longer. I think I was doing it maybe too hot, too fast.